Turkey defrosting /Partial defrost

Pulsedriver

Pulsedriver

Pulsedriver

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Joined
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Hey folks! I bought a 7.5kg turkey a couple of weeks ago from the local butcher, freshly frozen, and took it out the freezer on Sunday about 11am thinking it'd be plenty of time to "thaw" only to find it's still pretty frozen, with some ice still on it! Now, I realise I could just cook it for longer obviously making sure the temperature is how it should be when done, or was thinking maybe in the morning I could leave it out for 30/45 mins to give it that last bit of thawing before it goes straight in the oven? From what I've read it's when meat is left out for 2 hours or longer that causes any potential issues , just trying to figure out the best way.
... And yes I should have put the turkey in the fridge on Saturday instead and gained an extra day...hindsight eh !
 
Either your house is very cold or your freezer works at -45'C. The bird should be more or less defrosted by now unless it's huge. Leave it out overnight and if you have an aluminium tray put it on that too.
 
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cheesyboy said:
I think he's defrosting in the fridge. Which will take about a week. I've tried defrosting a 1kg joint of beef in the fridge and given up after 24 hours.

Ignore food safety advice on this one.
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Oh in that case not long enough. As I said, leave it out overnight and check the insides in the morning.
 
Sorry yeah meant to say defrosting in the fridge :)
Tempted to take it out overnight, everywhere advises against it but I can't see it hitting 40 degrees before the morning!

Shall I leave it in the garage overnight covered with a cloth or on the kitchen counter?
 
Pulsedriver said:
Sorry yeah meant to say defrosting in the fridge :)
Tempted to take it out overnight, everywhere advises against it but I can't see it hitting 40 degrees before the morning!

Shall I leave it in the garage overnight covered with a cloth or on the kitchen counter?
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The Garage won't be much warmer than the fridge at this time of year. On the Counter, on an Aluminium tray if you have one. Draws the cold away far better than a plate or steel tray.
 


Thank you for your help, I've just taken it out the fridge and put it on the worktop for overnight, I'd already put it on the big baking tin and took it out the packaging this morning before covering it with some cling film.

Fingers crossed should be defrosted in the morning, it's not rock solid by any means but it's definitely not thawed yet !
 
This worked out so well thank you!
Considering the Turkey was 'freshly frozen' from the butchers I have to say it was one of the best I have ever eaten, I never really thought frozen would match fresh with regards to a Turkey, but it certainly did.
Same again next year hopefully :)
 
re: turkey quality ... we made the mistake of a Gressignham 'grade A' fresh turkey for xmas day (those people who make the duck portions youy see everywhere)

Now the turkey was in a bag, with a water saturated ~3mm pad beneath it .. and, (cooked) was disappointingly dry - we will complain, about £8/Kg

Now it was marked 'Air Chilled' which I have not seen on previous birds, that had been delivered dry, in a box (like the simba mattresses)

after consultimg the web I don't know if air chilled, although, it means well preserved, also means practically frozen, so it has an extended shelf life.

The water could also be a repercussion of, what I believe is wet plucking, as opposed to dry plucking, by a human, if its dry plucked they tell you, if not they say nothing,
LOL - sin of ommision.

eg. https://www.kellybronze.co.uk/more-than-just-a-turkey/
PLUCKED TRADITIONALLY BY HAND
Without the use of water as in modern factories. It costs 10 times more in labour but dry plucking enhances shelf life and allows dry aging. A Kellybronze does not touch water, therefore, you don’t pay for water uptake as with other turkeys.
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So is anyone else less than impressed by Gressinham ?
 
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